Creating Mini Chicken Pot Pies Muffins is a joyous culinary experience. Follow these easy steps:

1. Preheat the Oven: Set your oven to 375°F (190°C) and grease a muffin tin or line it with muffin liners.
2. Sauté Vegetables: In a skillet, melt 2 tablespoons of butter over medium heat. Sauté the onions until translucent, about 3–5 minutes.
3. Combine Fillings: In a mixing bowl, combine the shredded chicken, mixed vegetables, sautéed onions, garlic powder, onion powder, dried thyme, salt, and pepper. Stir well.
4. Make the Creamy Mixture: In a separate bowl, mix the chicken broth and heavy cream or milk. Add this mixture to the chicken and vegetable filling. Mix until smooth.
5. Prepare Dough: In another large bowl, whisk together the flour, baking powder, and baking soda. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
6. Mix Dough: Add the creamy mixture to the flour mixture and stir until just combined. Do not over-mix; it’s okay if there are some lumps.
7. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. Add Filling: Use a tablespoon to add the chicken filling to each muffin, pressing it slightly into the batter.
9. Add Cheese: If desired, sprinkle shredded cheese on top of each muffin for an extra layer of flavor.
10. Bake: Place the muffin tin in the preheated oven and bake for 25–30 minutes or until golden brown on top.
11. Cool: Once done, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack.

These straightforward steps ensure that your Mini Chicken Pot Pies Muffins turn out delicious every time.